ISBN Amuse-Bouche

by Tramonto, Rick
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$65.14
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Tramonto, Rick ISBN Amuse-Bouche
Tramonto, Rick - ISBN Amuse-Bouche

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Description

Amuse-bouche (pronounced ah-myuz boosh) are today what hors d'oeuvres were to America in the 1950s: a relatively unknown feature of French culinary tradition that, once introduced, immediately became standard fare. Chefs at many fine restaurants offer guests an amuse-bouche, a bite-sized treat that excites the tongue and delights the eye, before the meal is served. Nobody does it better than the celebrated executive chef/partner of Chicago's Tru, Rick Tramonto. Amuse-bouche are a fa-vorite of diners at Tru, many of whom come expressly to enjoy the "grand amuse"--an assortment of four different taste sensations.

Amuse-Bouche offers an array of recipes, from elegant and sophisticated to casual and surprising—but always exquisite—that will inspire home cooks to share these culinary jewels with their guests. From Black Mission Figs with Mascarpone Foam and Prosciutto di Parma to Curried Three-Bean Salad, from Soft Polenta with Forest Mushrooms to Blue Cheese Foam with Port Wine Reduction, Tramonto's creations will embolden the novice and the experienced cook alike to experiment with unfamiliar ingredients and techniques.

Organized by type of amuse and season of the year, the book also includes a directory of sources for specialty products. With more than a hundred recipes and with fifty-two full-page color photographs by James Beard Award--winning photographer Tim Turner, Amuse-Bouche enchants the eyes as much as an amuse pleases the palate.

Contributors

Author:
Tramonto, Rick
Goodbody, Mary

Further information

Language:
English
Photographer:
Turner, Tim
Number of Pages:
288
Media Type:
Hardcover

Master Data

Product Type:
Hardback book
Release date:
October 22, 2002
Package Dimensions:
0.257 x 0.211 x 0.02 m;
GTIN:
09780375507601
DUIN:
J97S2IN81L5
$65.14
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